Due to the changes that occurred in the baking industry and the growing demand for natural products, clean label enzymes have gained more importance in the bread-making recipes in replacing additives such as oxidants or emulsifiers. The use of amylase from cereal, fungal or bacterial sources is known for many years. However, it is well acknowledged that cereal amylases, such as beta-amylase from soy flour or malt alpha-amylase and fungal ones have a limited effect against aging, whereas bacterial thermostable alpha-amylase has adverse effect on the quality of the finished products, leading to gummy and sticky crumb. Commercial amylases used in the baking industry are, in general, alpha-amylase, which hydrolyzes specifically, alpha-1,4-glycosidic linkages of amylose and amylopectin molecules in the starch. Based on these considerations, the aim of this study was to study the effect of lack of alpha- amylase in wheat flour used in the process of bread making. In this context, we intended to study the rheological behaviour of dough, together with technological peculiarities during the processing of flour when using three types of enzymes, Belpan MOPA, Belpan AS and Belpan G as additives for bakery. The influence of exogenous alpha-amylases added in variable doses added to dough preparation has been assessed based on the changes of dough rheological parameters and the experiments aimed to determine the baking flour potential which was found to be weak in terms of the index fall. This practical study showed that a series of changes in the chemical composition, reflected in the final product – bread, are due to the action of alpha-amylase on substrate. These changes could generate differentiated functional properties and could print different physicochemical properties of dough and bread.